Shawn Gingrich
Salty and sweet … and super easy? Count us in!
Ingredients:
Box of club crackers (graham crackers optional)
2 sticks of butter
1 C. Light brown sugar, firmly packed
1 Bag of milk chocolate chips
Crushed/chopped peanuts (optional)
Instructions:
Line a jelly roll pan (10.5 x 15.5) with aluminum foil and spray with cooking spray.
Cover the pan with the club crackers. (I also use graham crackers.)
Then in a saucepan, put 2 sticks of butter (real butter of course) and 1 cup firmly packed light brown sugar.
Stir and cook for 4 minutes; keep stirring the entire time because it can burn quickly. When it bubbles and thickens it is done.
Pour butter/brown sugar mixture over the club crackers and put in 400 degree oven for 5 minutes. Make sure to watch it because again this can burn quickly.
Remove from oven and put 1 bag of milk chocolate chips on top, and chopped peanuts (optional) on top of chips.
Refrigerate overnight or at least 2 hours. Break apart and enjoy!
A Place at the Table: Convocation 2019 